Quinoa Risotto with Mushrooms and Zucchini

Yield Makes 4 main-course or 6 side-dish servings

Active Time 25 minutes

Total Time25 minutes


1 cup quinoa, rinsed
1 tablespoon Prima Olive's Premium Extra Virgin Olive Olive oil, or you can experiment  with infused flavors.
1 1/2 cups chopped onion
1 garlic clove, pressed
1 8-ounce package sliced crimini (baby bella) mushrooms

1 zucchini, julienne style cut using outside only.

3 teaspoons chopped fresh thyme, divided
2 1/2 cups vegetable broth
1 cup dry white wine
1/2 cup Grated Parmesan cheese


 Heat oil in large skillet over medium-high heat. Add onion and sauté until onion begins to brown, 5 minutes. Add garlic; stir 30 seconds. Add mushrooms, zucchini and thyme. Sautée; until mushrooms are tender, 6 minutes. Add wine; stir until wine is reduced and liquid is syrupy, 2 minutes.
Mix quinoa into mushroom mixture; season with salt and pepper. Add broth, stir well and let rest. Add cheese and mix.